French onion soup

 

This classic French soup is easy to make and will satisfy hungry tummies.

 


For the soup

500g onions (about five large onions), peeled, cut in half and thinly sliced

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, crushed

½ teaspoon sugar

750ml beef stock

½ cup red wine

Salt and pepper

Place the onions in a pan with the olive oil and butter. Simmer for 5 minutes, then add the garlic and sugar. Turn down the heat and simmer, stirring occasionally for 20 minutes. Deglaze the pan with the red wine, add the beef stock and season with salt and pepper. Simmer for 1 hour.


For the croutons

4 x 2cm-thick slices French bread

olive oil

1 cup Gruyère cheese, grated

Set the oven to 180°C, drizzle olive oil on both sides of the sliced French bread and bake on a tray for 20 minutes until crispy.

To serve, dive the soup between four bowls, float a crouton on top of each, cover the croutons with cheese and put the bowls under the grill. When the cheese is nicely brown and bubbling, remove and serve.  Serves 4.